Rich Chocolate Mousse
Prep: 20 minutes Chill: 1 hour
This is a variation of my Wicked Chocolate Pie recipe which I make every year at Thanksgiving and Christmas. My 3 grandsons love the batter when it comes out of the food processor, so I turned it into a pudding for them. This is a rich dessert recipe meant for special occasions, but it does take much less time to prepare than the chocolate pie.
- 1 cup vegan (non-dairy) chocolate chips
- 12.3 ounce package silken tofu
- 1/3 cup Sucanat or brown sugar
- 1/2 tsp vanilla
- 1/4 - 1/2 cup non-dairy milk
Place the chocolate chips in a double boiler and melt over barely simmering water. Place the tofu in a food processor and process until smooth. Add the Sucanat and vanilla and process until very smooth. Add the melted chocolate and process again. Add the non-dairy milk, a small amount at a time, until the pudding is the consistency that you like it. Chill for at least 1 hour before serving.
Hint: The chocolate chips may also be melted in a microwave. Do this in 15 second bursts, stirring in between, so the chocolate does not burn. This may also be made with any dry sweetener of your choice instead of the Sucanat. Cover the pudding with plastic wrap directly on the surface of the pudding while chilling for best results.